BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

227 related articles for article (PubMed ID: 28135398)

  • 1. Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties.
    Lago AM; Vidal AC; Schiassi MC; Reis T; Pimenta C; Pimenta ME
    J Food Sci; 2017 Feb; 82(2):492-499. PubMed ID: 28135398
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
    Li S; Aliani M; Holley RA
    J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
    Herrera-Corredor JA; Saidu JE; Khachatryan A; Prinyawiwatkul W; Carballo-Carballo A; Zepeda-Bautista R
    J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY; Hong JH; Kim YS; Lee SM; Kim KO
    J Food Sci; 2011; 76(1):S1-7. PubMed ID: 21535706
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.
    Yoon EK; Hong JH; Lê S; Kim KO
    J Food Sci; 2011; 76(5):S270-9. PubMed ID: 22417441
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage.
    Girolami A; Napolitano F; Faraone D; Di Bello G; Braghieri A
    Meat Sci; 2014 Jan; 96(1):610-6. PubMed ID: 24041911
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.
    Braghieri A; Piazzolla N; Carlucci A; Bragaglio A; Napolitano F
    Meat Sci; 2016 Jan; 111():122-9. PubMed ID: 26398006
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
    Sriwattana S; Chokumnoyporn N; Prinyawiwatkul W
    J Food Sci; 2021 Sep; 86(9):3939-3950. PubMed ID: 34355398
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH; Kwon KY; Kim KO
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
    Sukkhown P; Pirak T; Chonpracha P; Ardoin R; Prinyawiwatkul W
    J Food Sci; 2019 Jun; 84(6):1570-1576. PubMed ID: 31120576
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT; Padilla AP; Campderrós ME
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.
    Huynh HL; Danhi R; Yan SW
    J Food Sci; 2016 Jan; 81(1):S150-5. PubMed ID: 26613570
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of flax addition on the flavor profile and acceptability of bagels.
    Aliani M; Ryland D; Pierce GN
    J Food Sci; 2012 Jan; 77(1):S62-70. PubMed ID: 22260132
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO; Bruce HL; McMullen LM; Wismer WV
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
    Pietrasik Z; Gaudette NJ
    Meat Sci; 2014 Mar; 96(3):1165-70. PubMed ID: 24334036
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.
    Paulos K; Rodrigues S; Oliveira AF; Leite A; Pereira E; Teixeira A
    J Food Sci; 2015 Jul; 80(7):S1568-73. PubMed ID: 26059024
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z; Gaudette NJ
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation.
    Wong KM; Decker EA; Autio WR; Toong K; DiStefano G; Kinchla AJ
    J Food Sci; 2017 Oct; 82(10):2379-2386. PubMed ID: 28857162
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.